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    Recipes » Lebanese Roasted Eggplant Salad (Salatet Rahib)

    Lebanese Roasted Eggplant Salad (Salatet Rahib)

    Many of you may be familiar with our baba ganoush recipe, but you might not have come across another famous Lebanese eggplant dish known as 'Rahib' salad.

    This recipe doesn't use tahini but relies on lots of finely chopped salad ingredients such as parsley, tomatoes and cucumbers, hence why it is called a salad, even though it can be eaten as a dip.

    lebanese raheb salad

    I found that charring the eggplants on the hob brings out the most wonderful smokey flavour and though it can be a little messier to clean up afterwards, you add so much flavour that it really is worth it.

    The vegetables should be chopped up very finely so as to merge together with the eggplants and I suggest that you use a pestle and mortar to mash the aubergine once you drain and clean it in order to achieve the best texture.

    Blending it with a hand blender or food processor makes it too mushy and you want to keep a little of the eggplant character in your salad.

    As with most salads there are no hard and fast rules so add what you love really. I have added pickles as they provide a nice tanginess to balance the earthy eggplant.

    I also crumbled some walnuts in, which I feel complements the other ingredients nicely.

    I put some of the extra virgin olive oil with the salad and kept a bit until the end as I like to drizzle a little amount on top so that it can be scooped up with the bread.

    Garnish with pomegranates seeds if in season or simply with some finely chopped tomatoes and a sprig of mint.

    Lastly, make sure you add lots of lemon which is needed to stop it becoming bland. I have a feeling that this will soon become one of your mezze staples in no time.

    eggplant salad
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    Lebanese Roasted Eggplant Salad (Salatet Rahib)

    Roasted eggplant mixed with fresh salad

    Course Appetizer, Salad, Side Dish
    Cuisine Lebanese
    Keyword Authentic, Easy, Eggplant, Healthy
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings 2
    Author Zaatar and Zaytoun

    Ingredients

    • 1 large eggplant
    • 1/3 spring onion finely chopped
    • 1 pickle finely chopped
    • 1/3 salad tomato finely chopped
    • 3-4 mint leaves
    • 2 sprigs parsley
    • 1/2 small cucumber
    • 3-4 walnuts crumbled
    • 1/2 lemon juiced
    • 2 tbsp extra virgin olive oil
    • Salt to taste approx 1/2 tsp

    Instructions

    1. Roast the eggplant on a gas hob for about fifteen minutes, turning every few minutes until well done.

    2. Transfer the eggplant to a colander, cut the top off and peel the charred skin off wth a fork. Leave to drain
    3. Finely chop the tomatoes, spring onion, cucumber, pickle, mint and parsley. Transfer to a mixing bowl
    4. Beat the eggplant well with a pestle until you have a paste like consistency. Add to the mixing bowl along with the lemon juice, olive oil and salt

    5. Taste the salad and adjust the seasoning if necessary. Add the crumbled walnuts and give a final mix
    6. Transfer to a serving bowl, drizzle generously with extra virgin olive oil and add an optional garnish
    7. Serve with fresh flatbreads
    lebanese eggplant salad recipe

    If you make any of our recipes let us know how it went by giving us a star rating below.

    We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes!

    You might also like these other recipes from the Zaatar and Zaytoun collection:

    • Easy Almond Cake
    • Homemade Labneh
    • Halloumi salad
    • Lebanese Eggplant Stew with Rice
    « Tahini sauce (Tarator)
    Lebanese Kishik Soup »

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    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

    More about me →

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